Ingredients
- 320g tricolor tagliatelle
- 600g classic tomato passata
- 150g ‘nduja
- 150g robiola cheese
- 100ml fresh cream
- 2 garlic cloves
- Extra virgin olive oil
- Fresh oregano
- Salt and pepper
Preparation of the recipe
1
Heat the Casa Rinaldi classic tomato passata in a pan with a drizzle of extra virgin olive oil and a garlic clove.
2
Add the ‘nduja and stir until completely melted.
3
Boil the Casa Rinaldi tricolor tagliatelle in salted water, cooking them for about 8 minutes, then drain.
4
Toss the pasta in the pan with the tomato and ‘nduja sauce.
5
Plate the tagliatelle and finish with a spoonful of robiola cream and a sprinkle of fresh oregano.
